2 1/2 c  Raw kidney beans

      6 c  + water

      1 ts Salt

      1 c  Tomato juice

      1 c  Raw bulghar

           Olive oil for saute
      4    Cloves crushed garlic

  1 1/2 c  Chopped onion

      1 c  Chopped carrots

      1 c  Chopped celery

      1 ts Basil

      1 tb Chili powder (more? To

           -taste!)
      1 tb Ground cumin

           Salt and pepper
      1 ds Of cayenne (to taste)

      1 c  Chopped green peppers

      2 c  Chopped fresh tomatoes

           Juice of 1/2 lemon
      3 ts Tomato paste

      3 ts Dry red wine

           Cheese
           Parsley
  Put kidney beans in a saucepan and cover them with 6 cups of water.
  Soak 3 4 hours.  Add extra water and salt.  Cook until tender (about
  1 hour). Watch the water level, and add more if necessary.

  Heat tomato juice to a boil.  Pour over raw bulghar.  Cover and let
  stand at least 15 minutes.  (It will be crunchy, so it can absorb
  more later.) Saute onions and garlic in olive oil.  Add carrots,
  celery and spices. When vegetables are almost done, add peppers. Cook
  until tender. Combine beans, bulghar, sauted vegetables, tomatoes,
  lemon juice, tomato paste, and wine and heat together gently, either
  in kettle over double boiler, or covered in a moderate oven.
  Serve topped with cheese & parsley.